I love and adore peaches. My Dad does too. I think I have purchased 15 pounds this summer. My Dad asked me to make another dessert with peaches, so I decided on cupcakes. The cupcakes are full of chopped sweet peaches and topped with delicious cream cheese frosting. The cupcakes on their own without frosting would be great as peach muffins. This recipe is for you Daddy.
These cupcakes are delicious without frosting. Would make a great peach muffin.
1 1/4 flour
1 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
1/4 cup vegetable oil
1 teaspoon vanilla
1 teaspoon peach extract, or peach schnapps
1/2 cup water
2-3 peaches chopped
Preheat oven to 350 degrees. Line cupcake pan with liners.
Whisk together all dry ingredients. Set aside. In a mixing bowl, combine milk, oil, extracts and egg. Add liquid ingredients to the dry, scraping down the sides as needed. Slowly add the water. Fold in chopped peaches. Fill cupcake liners 2/3 full. This recipe will make 14-16 cupcakes. The cupcakes are are so moist, fluffy and so full of peach flavor. These cupcakes vanished right before my eyes.
Cream Cheese Frosting:
1 stick of butter
1 8 ounce page cream cheese
2 teaspoons vanilla extract
1 pound of powdered sugar
Garnish with sliced peaches, optional
Cream butter and cream cheese together. Add extract and incorporate powdered sugar. Pipe frosting on cupcakes (I used a 1M tip). Enjoy!
Nothing says Souhern Pound Cake like one made with fresh Georgia peaches. I have waited all year to make this moist, delicious pound cake. This cake is chocked full of peaches and Southern hospitality.
1 cup butter, room temperature
2 1/4 cups sugar
4 eggs, room temperature
1 teaspoon almond extract
1 teaspoon peach extract, or you can substitute vanilla*
2 3/4 cups flour, reserve 1/4 cup of flour for diced peaches
1 teaspoon baking powder
1 teaspoon salt
3 cups fresh peaches, diced about 4-6 medium to large peaches
Preheat oven to 350 degrees. Prepare bundt pan (I used my Pampered Chef bundt pan or any 10″ bundt pan will do) with a four spray. In a bowl add flour, baking powder and salt. Whisk and set aside.
Cream together butter and sugar. Add eggs one at a time. Add extracts. Blend to combine. Add flour mixture, I divided mine (by eyeballing it) four times. Make sure you scrape down the sides of your bowl in between flour additions. Once everything has been incorporated, stop and dice your peaches. Mix with the reserved 1/4 cup flour mixture and toss in the cake batter. Stir to blend. Pour into prepared pan and bake for 1 hour or until cake tester comes out clean. I baked mine for 1 hour and ten minutes. Cool on cooling rack for 30 minutes and remove from pan. Continue to cool until it’s cool enough to glaze.
1 cup of powdered sugar
1 teaspoon of peach extract or you substitute vanilla or almond
2 Tablespoons of milk or cream
Put above ingredients in a bowl and whisk until thoroughly blended. Spoon over cooled cake. Enjoy!
*I purchased my peach extract from Amazon. It really gives this cake and glaze a delicious peachy flavor. If you love peaches, I highly recommend buying some.
I love Caprese Salad and I never thought I could improve on the original recipe of fresh mozzarella, basil and tomatoes. I think I just did. Sweet Georgia peaches is a new twist on an old classic.
Fresh Basil Leaves
Fresh sliced mozzarella
Balsamic glaze (can be found at the grocery store where vinegar is sold)
Slice peaches in medium to thick slices. Alternate peach slices, mozzarella and basil. Drizzle balsamic glaze over the salad and dig in. I could eat this everyday.
I like coffee cakes. I have been asked several times if I have one on my blog. I don’t! This is my first time making one and I don’t know what took me so long to get one on my blog. I hope you enjoy my Perky Peach Coffee Cake.
Ingredients for coffee cake:
1 cup sugar
1/2 cup butter (1 stick), softened
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 (21-ounce) cans peach pie filling
1/2 cup flour
1/2 cup sugar
3/4 cup chopped pecans, optional
2 teaspoons cinnamon
6 Tablespoons butter
Heat oven to 325°F. Grease and flour 13 X 9 baking pan (I use spray with flour), set aside.
Combine sugar and butter in a bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, eggs and vanilla and almond extracts, continue beating until mixed well. In a separate bowl, whisk flour, baking soda, baking powder and salt. Add slowly and mix at low speed until combined.
Spread half of batter into prepared pan. Spoon pie filling over batter. Spread the remaining batter over pie filling.
Whisk flour, sugar, pecans (if you are using) and cinnamon in bowl. Cut in 3 tablespoons of butter until mixture resembles coarse crumbs. Sprinkle crumb mixture over batter. Bake 45-50 minutes until cake tester inserted in center comes out clean and topping is golden brown.
8 cups peaches
Juice of 1/2 lemon
1/2 cup plus 1/4 cup sugar, divided
3 heaping Tablespoons of corn starch
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups of flour
2 teaspoons of baking powder
6 Tablespoons of butter, chilled and cut into pieces
3/4 cup plus 3 Tablespoons of heavy whipping cream
Preheat oven to 350 degrees. Spray a 9 x 9 pan with nonstick spray. In a separate bowl, place peaches and pour the lemon juice on top of them. Pour extracts over peaches and stir to combine. Combine sugar and cornstarch add to peaches and stir gently. Place peaches in the 9 x 9 pan. In a separate bowl, combine flour and baking powder. Add butter cutting in with pastry blender or two knives. Continue to cut butter in flour mixture until it resembles fine crumbs. Add heavy whipping cream and combine to form a dough. It will be sticky. Drop by teaspoons full on top of peaches. Sprinkle dough topping with 1/4 cup sugar. Bake for 50 minutes or until top is brown and peaches are bubbling. Serve warm with ice cream. Enjoy!
I am a true Southerner. I was born and raised in Southern California, my Mom was born and raised in North Carolina and I have lived in Tampa over 30 years. I believe I am qualified to be a Southerner. You are not really a Southerner if you have not had a beverage or eaten out of a Mason jar! This is an easy, quick recipe to make, pack and go. Easy to transport to a picnic or to take to a friends house. This can also be made in a large trifle bowl, adjustments on the ingredients would have to be increased. This recipe is dedicated to my real Southern Belle cousin, Janet Solesbee.
1 angel food cake (I used one from the bakery)
1 box of jello cheesecake instant pudding, prepared according to box directions
1 small tub of frozen whipped topping (I used Cool Whip)
1 bag of toffee bits
3 or more fresh ripe peaches, I used 3 large peaches
6 Mason jars, I used the jelly jars
Cut up peaches and soak in 7-up or Sprite to prevent browning. Place torn up angel food cake in the bottoms of a Mason jars. Add a layer of pudding. Add a layer of peaches. Add whip topping and sprinkle with toffee bits. Repeat layers. You should be able to get 2 layers of everything in the jar. Refrigerate. You will have leftover angel food cake. Enjoy!
**Calorie and fat content can be reduced by using low fat milk and lite frozen topping mix. No sugar was added to the peaches, they were ripe and sweet!
I believe this is my favorite thing I have ever created in the kitchen. I used fresh peaches and I know when peach season is over, I will be very sad.
Ingredients for crust:
1 box of shortbread cookies plus 1 sleeve from another box, I used Keebler Sandies
3 Tablespoons of butter, melted
Preheat oven to 350 degrees. In a food processor, crumble cookies to crumbs. Mix with butter until combined. Press into a tart pan with a removable bottom. My pan was 10 1/2 inches. If your pan is 11 inches, you may have to add a few more cookies. Bake for 10-12 minutes. Cool completely.
Ingredients for cream filling:
1 8 ounce package plus 4 ounces of another package of cream cheese
3/4 cups of heavy whipping cream
1/3 cup sugar
1 teaspoon of vanilla extract
1/2 teaspoon of almond extract
Refrigerate mixing bowl and attachment in refrigerator for 30 minutes. Beat cream cheese, sugar and extracts together until smooth. Add whipping cream and beat until soft peaks are formed. Spread into tart shell and refrigerate while you prepare peaches.
5-6 large ripe peaches
6 ounces of Sprite or 7-Up
1/2 cup peach preserves
3 Tablespoons of honey
Pour Sprite/7-Up in a bowl. Peel and slice peaches and place in bowl. This will prevent them from browning. Melt preserves and honey in a saucepan. Shake off excess Sprite/7-Up from peaches and arrange on tart. Brush melted preserves and honey over fruit. Keep refrigerated. Enjoy!